After our nature walk yesterday, I came home & made a pot of this yummy soup. This is the crock pot version, but I just did mine on the stove top. Surprisingly, even Jack like this one! (Of course, Justin didn't, but what else is new? lol)
Tortilla Soup
chicken tenders (about 1.5-2 lbs)
4 oz chopped green chilies
30 oz petite diced tomatoes
(you can substitute 3 cans Ro-tel for the chilies & tomatoes)
2 tsp minced garlic
1 onion, chopped
1 c. chicken broth
1 Tbsp cumin
2 Tbsp fresh cilantro (1 Tbsp dried)
juice of 1/2 lime (1 Tbsp bottled lime juice)
salt & pepper to taste
Layer chicken tenders in bottom of crock pot. In a bowl combine the chilies, tomatoes, onion, garlic, chicken broth, and cumin. Pour over the chicken tenders. Cook on high for 3 hours, or low for 6 hours. Add salt & pepper to taste.
Remove chicken from crock pot & shred with a fork. Return to crock pot. Add cilantro & lime juice.
Serve in individual bowls topped with shredded monterrey jack cheese, crushed tortilla chips, sour cream, and guacamole. Actually this is a personal preference. I eat mine with all of these. Jacky ate his with just the cheese & had his chips on the side, dipping them in the guacamole. Jack & Jared had theirs with the cheese & chips.
Enjoy!!
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1 comment:
MMM this sounds so yummy! Thanks for sharing.
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